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DIY Pizza - Soderberg & Sara

DIY Pizza - Soderberg & Sara

          
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About the Book

Soderberg & Sara dont know much, but they know how to leave you feeling pleasantly stuffed and delightfully charmed by their restaurants Swedish urban & countryside settings. Feast your eyes on the pages of this fanzine, and the next trip youll make will be to your very own kitchen: Its pizza time, baby! The DIY PIZZA PLACE is the first in a series of How to fanzine lovingly prepared and served by Soderberg & Sara. For an extra taste of things to come visit: www.howtowithsoderbergsara.com We own a small bakery in a sleepy town in the South of Sweden, and did what most owners of a small bakery do: work the oven day and night alongside our staff and friends. We knew quite a lot about dough, coffee and browned butter. Even knew a thing or two about making pizza. But we knew nothing about running a restaurant. The offer to take over an old country side school turned wood fired pizza place, came at the worst possible time: with our second kid on the way, and having doubled our space in Ystad, the timing was just so wrong. But the pizza place was too good an opportunity to miss out on. And, seeing as we knew how to do stuff with dough... Surely we could run a pizza restaurant? Once we made the decision to go for it, we really went for it. We lived at the restaurant for the first months, which was pretty much necessary with our 19 hour work-days. It was a manic phase in our lives, but thanks to a great support system around us, we managed to find a good balance between our work and family life. Our parents were with us all the way and made it possible for us to spend plenty of quality time with our children. Had that not been the case, we wouldnt have started this project in the first place.

About the Author

We bake all our breads on organic flour from the neighborhood. Because thats how we want to bake. With exciting cereals that have grown just as long as they want, from growers who care and flourish we know. Held in Skåne, Halland and Bornholm. That is painted and mixed to our wishes and delivered to us the following day. Everything is baked on sourdough, in stone oven and with long yeast times. On real butter, without cheating. With eggs from Skånska chickens that go free outdoors, rapeseed oil from the nearby fields and everything else that is well-grown around us. In 2013, we built the café in Ystad and came with wood stove and coffee grinder at Österlen. 2015 we are pleased to welcome you to our first bread shop in Malmö!


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Product Details
  • ISBN-13: 9789187815140
  • Publisher: New Heroes & Pioneers
  • Binding: Paperback
  • No of Pages: 24
  • Spine Width: mm
  • Width: 150 mm
  • ISBN-10: 9187815141
  • Publisher Date: 25 Aug 2017
  • Height: 210 mm
  • Returnable: Y
  • Weight: 0 gr


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